Mexican Rice Bowl

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Zingy, flavorful rice bowl inspired by Mexican flavors consisting of spicy grilled oyster mushrooms, sweet and tangy mango salsa, topped with crunchy tortilla chips and sour cream.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 720.04
Total Fat 13.85g
Cholesterol 0.21mg
Sodium 432.7mg
Total Carbohydrates 52.49g
Protein 15.68g

Nutrition Values

(Per Serving)
  • Calories 720.04

  • Total Fat 13.85g

    • Saturated Fat 0.49g

  • Cholesterol 0.21mg

  • Sodium 432.7mg

  • Total Carbohydrates 52.49g

    • Dietary Fiber 4.14g

    • Sugar 2.05g

  • Protein 15.68g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • King Oyster/Trumpet Mushrooms
    King Oyster/Trumpet Mushrooms
  • Rice
  • Tortilla Chips
    Tortilla Chips
  • Sour Cream
    Sour Cream
  • Paprika
  • Chili Powder
    Chili Powder
  • Oregano
  • Garlic powder
    Garlic powder
  • Safeda Mango
    Safeda Mango
  • Red Onion
    Red Onion
  • Tomatoes
  • Green Chili
    Green Chili
  • Corriander Leaves
    Corriander Leaves
  • Lemon Juice
    Lemon Juice

You Will Need

Not Included in Bag

for 1 serving only

  • Cooking Oil (30-40 ml)
  • Salt (to taste)
  • Pepper Powder (to taste)


  • Mixing bowl
    Mixing bowl
  • Non-Stick Pan
    Non-Stick Pan

Watch Video


  • 1

    Prepare the ingredients

    • Wash and clean the white rice thoroughly, and cook it as you would.
    • Peel the mango, dice it into 1/4″ cubes. Also dice the red onion and tomato into 1/4″ cubes.
    • Cut off the root part of the mushrooms and then slice the mushrooms lengthwise into 1/3″ thick slices.
  • 2

    Dry rub the mushrooms

    • In a small mixing bowl, mix together the paprika powder, red chilli powder, oregano, garlic powder with some salt and black pepper (to taste).
    • Rub this dry spice mix onto the sliced mushrooms really well. Set the mushrooms aside to marinate for 10-15 minutes.
  • 3

    Make the salsa

    • Mix together the diced mango, red onion, and tomato in a mixing bowl.
    • Add the lemon juice, cilantro leaves, and a pinch of salt. Taste, and add more salt if needed. Set the salsa aside.
  • 4

    Grill the mushrooms

    • Set a frying pan on medium-high heat, and add 2-3 tbsp cooking oil to it.
    • Once the pan is sufficiently hot, place the marinated mushrooms on it in a single even layer. Do not crowd the pan too much.
    • Grill the mushrooms on each side for 2 minutes until they look crispy, and have caramelised.
    • Take the mushrooms off heat once cooked, and set them on a separate plate.
  • 5


    • To assemble, layer the cooked white rice in a bowl. Top it with the grilled mushrooms and mango salsa.
    • Add the tortilla chips and dollop the sour cream on top of the bowl and enjoy!


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